10 Ingredient Miso Eggplant Noodles

Difficulty: Easy

Serves Two

I’m a busy lady, fam, so I am constantly trying to dream up tasty af meals that are kinda alright in the nutrition department whilst not taking several hours to prepare. I recently won an eggplant at trivia (don’t ask) and my mind instantly put it in a big ol bowl with a miso sauce and noodles. From the insides of my brain to your plate, this is one helluva recipe!

Ingredients

• 1 large eggplant, cut into chunks
• 2 cloves garlic, crushed
• 1/4 cup miso paste
• 2/3 cup soy sauce
• 3 tablespoons maple syrup
• 2 teaspoons olive oil
• 1/4 teaspoon sesame oil
• 1 teaspoon apple cider vinegar
• 200g of your fave noodles, cooked to packet instructions
• 1 spring onion, sliced

Method

1. In a small jug, whisk together the garlic, miso, soy sauce, maple syrup, 1 teaspoon of olive oil, sesame oil and apple cider vinegar until combined into a cloudy liquid. Set aside.
2. Heat the remaining 1 teaspoon of olive oil in a large frypan or wok, before adding the eggplant.
3. Cook the eggplant for about 5 minutes on high, moving it around to make sure it is cooked evenly.
4. Once the eggplant starts to darken in colour and shrink in size, add the miso sauce.
5. Mix well to coat the eggplant and bring to the boil, before reducing to a low-medium heat.
6. Allow to cook for another 20-30 minutes, stirring gently occasionally. When ready, the sauce will be thick and the eggplant very,  very soft.
7. Carefully add your drained noodles to the pan and gently mix with tongs to coat.
8. Serve immediately with a heap of sliced spring onion.